• 2 1/2 cups leftover butternut squash, cooked and puréed
• 1 cup fresh bread crumbs, plus 1/2 cup
• 10 sage leaves, finely chopped
• 4 eggs
• 1/2 cup Parmigiano-Reggiano, grated
• 1/4 cup ricotta
• nutmeg
• salt and freshly ground pepper
• butter

Preheat oven to 350°. In a large mixing bowl, combine squash, 1 cup bread crumbs, sage, eggs, Parmigiano, ricotta, a sprinkle of nutmeg, salt and pepper.

Butter an 8-inch springform pan with a removable bottom. Dust the buttered pan with remaining 1/2 cup of bread crumbs, and pour in batter. Bake for about 18 minutes, or until a toothpick inserted into the middle comes out clean. Let cool slightly on a wire rack, and then unmold. Serve hot or cold. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Normal View / E-mail To a Friend

Browse Recipes / Italian Cooking and Living